This recipe, courtesy of the Cherry Marketing Institute, is loaded with antioxidants. Garnish with corn strips, red onion and avocado. For more information on all things cherry, go to choosecherries.com

Ingredients

2cups reduced-sodium chicken broth, divided

4ounces dried tart cherries, chopped (¾ cup)

1tablespoon olive oil

1cup chopped onion

1tablespoon fresh chopped garlic

2teaspoons finely chopped jalapeno

1pound ground turkey

1roasted red bell pepper, cut into ¼-inch cubes

1tablespoon plus 1 teaspoon, chili powder

1 1/2teaspoons ground cumin

1teaspoon ground coriander

1teaspoon dried mustard

1/2teaspoon dried oregano

4cups chopped fire-roasted tomatoes

1can (16-ounce) black beans

1/4cup chopped cilantro

Instructions

Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.

Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.